Homemade Sausage and Veggie Hash

Due to a string of health problems, I've been on various restricted diets over the last couple of years. Everything from gluten free and dairy free, paleo to low fat, GAPS and SCD and everything in between, depending on the doctor du jour and their whims. I am a human guinea pig. My menu is always being shuffled because what I can eat changes from month to month as they try to resolve my issues, so I'm always looking for alternative breakfast ideas.

We have never been a cereal family (and after reading this post, I was even more glad), but I also lost the option of waffles, pancakes, muffins, toast, potatoes, oatmeal, potatoes, and any other starch or grain that goes with breakfast. "You should try having some grilled chicken slices or steak and a salad for breakfast." No. I don't want dinner for breakfast. I want breakfast for breakfast. And occasionally I want breakfast for dinner.

Most paleo breakfast options are eggs, eggs with eggs, or eggs over eggs. Eggs. I do love eggs, but I get tired of them. I need a little variety, and you can only eat so many eggs before you can't anymore. I need something else.

I love sausage, but most of what you buy in the store is full of garbage, so a few years ago I started making my own, and it is so easy. I like to mix this sausage with lots of different things, but this morning I mixed it with a veggie hash. It was low fat, low carb, allergen free, nutrient rich, full of veggies, high protein, paleo, Whole30, and it was BREAKFAST FOR BREAKFAST!  That's a win.

I do this in two skillets to be faster, but if you have the time and want to save the extra pan to wash, you can do them one at a time.

Serves 6-8

Skillet One:

2 peppers (I used 1 red and 1 green for some color variety)

1 medium onion

8 ounces frozen cauliflower, defrosted

Spinach, a bunch. Way more than you think you need

Olive oil to coat the pan

salt and pepper to taste

Add everything but the spinach and saute until soft. Add spinach and saute until wilted.

 

Second Skillet

2 pounds ground pork (for high fat) or ground turkey (for low fat)

2 tsp salt

1 1/2 tsp freshly ground pepper

1 tsp finely chopped sage leaves (NOT RUBBED SAGE, which will be too strong in flavor)

1 tsp dried thyme

1/2 tsp dried rosemary

1/2 tsp grated nutmeg

1/4 tsp cayenne pepper

1/4 tsp red pepper flakes


The right way to do it: Mix the seasonings in a small bowl and mix with the ground pork or turkey in a bowl. Brown in the skillet until desired consistency (I like my extra browned).

The way I usually do it: Start browning the meat, mix the seasoning in a bowl and add to the skillet and combine.

Once both skillets are done, combine and serve. I really love to serve a fried egg over easy on top, but we were out of eggs. I know. Eggs. I can't stay away.